Loaded with blueberries and topped with compote, there's no need to add calorie-laden butter or syrup to these pancakes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2009
- 1 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup extra-smooth ricotta cheese
- 1 egg
- 1 1/2 cup milk
- 1/4 cup butter melted
- 2 teaspoons grated lemon rind
- 1 cup wild blueberry
- 1 cup cultivated blueberries
- 1 cup sliced strawberry
- 1/2 cup wild blueberry
- 1/2 cup cultivated blueberries
- 1/2 cup raspberry
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
MethodBerry Compote: In bowl, combine strawberries, blueberries, raspberries, sugar and lemon juice. Set aside.
In large bowl, whisk together flour, sugar, baking powder and salt.
Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients, stirring just until moistened. Fold in blueberries.
Brush large nonstick skillet with vegetable oil; heat over medium heat. Using 1/4 cup (50 mL) batter per pancake, pour in batter, spreading to form 5-inch (12 cm) circle.
Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with berry compote.
Nutritional facts Per serving: about
- Sodium 650 mg
- Protein 13 g
- Calories 479.0
- Total fat 19 g
- Potassium 353 mg
- Cholesterol 84 mg
- Saturated fat 9 g
- Total carbohydrate 66 g
- Iron 21.0
- Folate 55.0
- Calcium 22.0
- Vitamin A 16.0
- Vitamin C 60.0